目的 为保证预制沙拉的贮藏品质和食用安全，延长其保质期。方法 分别采用质量浓度为200 mg/L的次氯酸钠和50 mg/L微酸性电解水，对鲜切果蔬进行一次和二次杀菌，在10万级洁净车间制备预制蔬菜沙拉和鸡肉沙拉，采用国标法检测预制沙拉在4 ℃条件下贮藏过程中品质的变化情况。结果 鲜切果蔬经杀菌处理后，其中的菌落总数由5.21 lg CFU/g降低至2.40 lg CFU/g;制备的预制蔬菜沙拉和鸡肉沙拉的贮藏保鲜期分别达6 d和5 d，贮藏期终点菌落总数分别为4.07，4.86 lg CFU/g。结论 采用微酸性电解水与次氯酸钠结合进行鲜切果蔬杀菌，可有效杀灭致病菌，控制微生物数量，保持预制蔬菜沙拉和鸡肉沙拉贮藏期间的品质。

The work aims to ensure the storage quality and edible safety of pre-made salad and prolong its shelf life. Fresh-cut fruits and vegetables were sterilized for the first time and the second time with 200 mg/L sodium hypochlorite and 50 mg/L slightly acidic electrolytic water, respectively. Vegetable salad and chicken salad were pre-made in a 100,000-grade clean workshop, and the quality changes of the pre-madesalad during storage at 4 ℃ were detected by GB detection method. After sterilization, the total number of bacterial colonies in fresh-cut fruits and vegetables decreased from 5.21 lg CFU/g to 2.40 lg CFU/g. The storage period of the pre-made vegetable salad and chicken salad was6 days and 5 days, and the total number of colonies at the end of storage was 4.07 lg CFU/g and 4.86 lg CFU/g, respectively. The sterilizing process of fresh-cut fruits and vegetables by the combination of slightly acidic electrolytic water and sodium hypochlorite can effectively kill pathogenic bacteria, control the number of microorganisms, and maintain the quality of pre-made vegetable salad and chicken salad during storage.